Chicken-a-la-euro On A Roll Recipe

Prepare rolls

Preheat the oven to 350°F (175°C). Slice rolls horizontally and spread 1/2 tbs softened butter on each cut side. Place rolls cut-side up on a baking sheet and toast in the oven 6–8 minutes until lightly golden. Remove and let cool slightly.

Prepare spread

In a small bowl combine mayonnaise (4 tbs) and Dijon mustard (2 tsp). Adjust salt lightly if needed. Set aside until ready to assemble.

When ready to assemble, spread about 1 tbs of the mayo-Dijon mixture on the bottom half of each roll and a thin smear of extra mustard or butter on the top half if desired. Place a layer of spinach or lettuce on the bottom half to prevent sogginess.

Pound and marinate

Trim any fat from chicken breasts. Place each breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch. In a shallow bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp Dijon mustard, 1 tsp dried oregano, 1 tsp paprika, 1 tsp kosher salt and 1 tsp black pepper. Add the flattened chicken to the marinade and turn to coat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add a thin film of oil or a small amount of butter. Remove chicken from marinade, letting excess drip off. Cook chicken 3–4 minutes per side (depending on thickness) until deeply golden and internal temperature reaches 165°F (74°C). If breasts are thick, finish in a 375°F (190°C) oven for 5–8 minutes. Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice each breast into strips or cutlets sized to fit the rolls.

While chicken rests, prepare toppings. Thinly slice the red onion and, if preferred, soak in cold water for 5 minutes to mellow the bite, then drain. Halve baby tomatoes. Slice roasted red peppers into strips. If using capers, rinse briefly.

Warm the roasted red pepper strips briefly in the skillet for 30–60 seconds to take the chill off and coax flavor out; set aside.

Deglaze and reduce

Using the same skillet used for the chicken (wipe out excess fat leaving fond), melt 2 tbs unsalted butter over medium heat. Add the finely minced shallot and cook 1–2 minutes until softened and translucent (do not brown). Add 1 tbs dry white wine to deglaze the pan, scraping up brown bits, and let the wine reduce by half (about 1–2 minutes).

Make sauce

Add 1 cup chicken stock to the pan and bring to a simmer. Reduce the stock by about one-third (4–5 minutes) until slightly thickened. Whisk in 2 tbs heavy cream and 1 tsp Dijon mustard. Taste and season with salt and pepper to taste. Stir in 1 tbs chopped fresh parsley. Keep warm over low heat.

If you prefer a thicker sauce to drizzle, simmer another 1–2 minutes to reduce further. Alternatively strain for a smoother finish.

Place a layer of spinach or lettuce on the bottom toasted roll, then arrange 3–4 slices of the cooked chicken on top (or enough to cover). Add a slice of Swiss/Gruyère cheese over the hot chicken so it softens slightly.

Top the cheese with roasted red pepper strips, halved baby tomatoes and a few rings of the red onion. Spoon 1–2 tbs of the warm pan sauce over the toppings (or serve extra sauce on the side). Sprinkle capers if using.

Place the top roll on each sandwich, press gently, and serve immediately while chicken is warm and sauce is fresh. Serve with extra pan sauce on the side and a simple salad or fries.